Comforting Nigerian Jollof Rice with Spiced Tomato Base

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A rich and aromatic West African classic featuring long-grain rice simmered in a smoky tomato and bell pepper sauce seasoned with traditional spices. This african-inspired rice & grains ready in about 50 minutes pairs long-grain parboiled rice, tomato paste, medium fresh tomatoes, blended for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups long-grain parboiled rice
• 3 tbsp tomato paste
• 3 medium fresh tomatoes, blended
• 1 medium red bell pepper, blended
• 1 medium onion, chopped
• 3 cloves garlic cloves, minced
• 1 tsp ginger, minced
• 1/4 cup vegetable oil
• 3 cups chicken stock
• 1 tsp thyme, dried
• 1 tsp curry powder
• 1 leaf bay leaf
• 1 (optional) scotch bonnet pepper, whole
• to taste salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 2 cups long-grain parboiled rice under cold water until the water runs clear. Set aside to drain.
2. Step 2: Heat 1/4 cup vegetable oil in a large pot over medium heat. Add 1 medium chopped onion, 3 minced garlic cloves, and 1 tsp minced ginger. Sauté for 3-4 minutes until the onions are translucent and fragrant.
3. Step 3: Stir in 3 tbsp tomato paste and cook for 5 minutes, stirring frequently until the paste darkens and loses its raw taste.
4. Step 4: Add the blended mixture of 3 medium fresh tomatoes and 1 medium red bell pepper to the pot. Cook for 10 minutes over medium heat until the sauce thickens and the oil begins to separate from the tomato base.
5. Step 5: Add 1 tsp dried thyme, 1 tsp curry powder, 1 bay leaf, and whole 1 scotch bonnet pepper (if using). Stir well.
6. Step 6: Pour in 3 cups chicken stock and bring to a boil.
7. Step 7: Add the drained rice, 1/2 tsp black pepper, and salt to taste. Stir gently to combine, then reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender and liquid is absorbed.
8. Step 8: Remove from heat and let the rice rest covered for 5 minutes before fluffing with a fork and serving.